PREVENTION OF FADING OF TUNA FISH AND PRODUCTION OF CANNED TUNA

摘要

PURPOSE: To stabilize the characteristic desirable pink color tone of the tuna fish and prevent the deterioration of the color tone, even when the tuna fish is left in air, by treating the tuna fish with an arbitrary transglutaminase. ;CONSTITUTION: Tuna fish is treated with either of a calcium-dependent transglutaminase and a calcium-nondependent transglutaminase. The tuna fish is preferably treated with the transglutaminase for approximately 5min to 15hr at 0-60°C before or after a process (e.g. boiling process) for heating the tuna fish. Either of the calcium-dependent transglutaminase and the calcium- independent transglutaminase may be used, and is added in an amount of 0.1-100 units per g of the tuna fish, when added.;COPYRIGHT: (C)1996,JPO